CHAPTER # 11

MICRO ORGANISMS

 

MICROBIOLOGY

Branch of biology which deals with the study of microscopic organisms. Bacteria, virus, protozoans all are microscopic organisms.

HARMFUL EFFECTS OF MICROSCOPIC ORGANISMS AND THEIR PREVENTION

A) FOOD SPOILAGE AND PRESERVATION

Microorganisms are associated variety of ways with the food we eat. They may spoil the availability and even quantity of our food.

It is necessary to protect food from microbial contamination and spoilage. Food material can also be preserved by following methods.

  1. Prevention of contamination.
  2. Killing of microorganisms.
  3. Prevention of microbial growth. Slowing down metabolism.

1. PREVENTION OF CONTAMINATION

Contamination by microbes can be prevented by preparing food and handling it in hygienic germ free environment.

2. KILLING OF MICROORGANISMS

Many microorganisms can be killed by treating bacteria with high temperature. Ionizing radiations are also used to kill microorganisms.

a) BOILING

Microorganisms and most of the spores are killed within 5-10 minutes by boiling.

b) STEAM UNDER PRESSURE

This form of heat is used in a pressure cooker. Microorganisms can be killed within 10-15 minutes using different steam pressure.

c) PASTEURIZATION

It is done by heating milk at 62.8° C for half hour or heating at 71.7° C for 15 seconds in specially designed equipment. Pasteurized milk should be kept in refrigerator.

d) STERILIZATION

In this method, milk, fruit juices and other food products are heated at 148.9° C for 1 to 2 seconds to kill microorganisms and spores.

e) RADIATION

Radiation such as gamma rays and cathode rays are used for commercial sterilization of food. They kill microorganisms at room temperature.

3. PREVENTING MICROBIAL GROWTH AND SLOWING DOWN METABOLISM

Growth ant metabolism can be retarded by various means.

a) LOW TEMPERATURE

Temperature near 0° C and lower retard the growth and metabolism of microorganisms. They are not killed. Refrigerators are used for this purpose.

b) DEHYDRATION

Drying food in sun or by applying heat causes dehydration. Due to the lack of water, microorganisms cannot grow.

c) CHEMICALS

Food can be preserved by the addition of certain chemicals such as benzoic acid, lactic acid and acetic acid. At low pH bacteria cannot grow.

B) DAMAGE TO PAPER AND TEXTILE

Microorganisms not only spoil the food but also other products like paper and textiles and thus cause great loss. They produce slime on paper, stain or disodour it and leaken its fibers.

Another example is spoilage of cotton wool and ropes by microorganisms.

C) DISEASES CAUSED BY THE MICROORGANISMS

1. TUBERCULOSIS

CAUSES OF DISEASE

Tuberculosis is infectious disease and is caused by a germ mycobacterium tuberculosis.

ORGANS AFFECTED

Germs of this disease may attack lungs, intestine or bones.

HOW GERMS OF THIS DISEASE ARE TRANSFERRED

Person suffering from this disease can transfer germs of disease to another person by sneezing, spitting, and expiration. Germs of this disease can also be transferred by infected food.

SYMPTOMS

  1. Slight fever
  2. Loss of weight
  3. Prolong and continuous cough

PREVENTIVE MEASURES

  1. General health should be improved so that the immunity of the body may increase.
  2. Environment should be hygienic.
  3. A person suffering from this disease should be admitted in sanitarium.
  4. Milk should be used after boiling.
  5. The sputum of patient should be burnt.

2. TYPHOID

CAUSE

It is an acute infectious disease caused by bacterium salmonella typhosa.

SIGNS AND SYMPTOMS

Patient suffer from contained high fever, headache and inflammation of intestine.

MODE OF ACTION

The germ of this disease enter the intestine of human body along with food and water.

3. CHOLERA

CAUSE

It is very serious infectious disease of digestive tract caused by bacterium vibro comma.

HOW THIS BACTERIA SPREADS

The bacteria can be transmitted by contact with water and by food contaminated with faeces from cholera patients.

MODE OF ACTION

The incubation period of vibro comma varies from few hours to about days. Vomiting and profuse diarrhea type of motions are typical symptoms of this disease causing dehydration, loss of minerals and increased acidity of the blood of patient. Severe attacks may even lead to death in 2-3 days.

PRECAUTIONS FOR PREVENTION

  1. Water and food stuff should be clean.
  2. Faeces of the patient shoulf be properly disposed off to prevent the spread of disease.

4. BACILLARY DYSENTERY

This is a disease of

CAUSE

It is caused by specie of shigella.

SPREAD OF DYSENTERY

The bacteria enters the human being via contaminated food and water.

SYMPTOMS

  1. The stool contain blood, mucus and pus.
  2. Sometimes patients get fever.

PRECAUTIONS

Disease can be controlled by improving personal hygienic, sanitation, proper sewage disposal and fly control.

5. TETANUS

CAUSE

Tetanus is caused by bacterium called clostridium tetani.

MODE OF ACTION

The spores of bacteria enter through wounds, bruises, umbilical stumps of new born baby. If the conditions are favourable that is anaerobic conditions these spores germinate and produce a toxin. The toxin affect the central nervous system and violent contraction of body muscles when the muscles of jaw are affected the mouth cannot be opened.

CAUSE OF DEATH

Death results from respiratory failure.

CARE OF TETANUS

  1. Tetanus antitoxin is given to the patient.
  2. Penicillin is given to stop the growth of bacteria.
  3. Tetanus is controlled by immunizing people with vaccine.

6. POLIOMYELITIS

It is also known as infantilo paralysis.

CAUSE

This disease is caused by polio virus.

MODE OF ACTION

The virus enter the digestive tract through the mouth. From where it penetrate the blood vessels and finally reaches the nervous system, where it destroy the nerve cells and cause paralysis.

SYMPTOMS

  1. Common cold accompanied by fever, headache.
  2. Indigestion and also vomiting, stiffness of neck and back.
  3. Paralysis and spasm of muscles.

PRECAUTIONS

  1. Patient should be isolated and hospitalized.
  2. Faeces and discharge of nose and throat should be disinfected.
  3. Children should immunized against this disease with polio vaccines.

7. MEASLES

CAUSE

It is caused by virus which enter the human body through respiratory tract.

MODE OF ACTION

When the virus enter into the blood stream it cause cough, headache and inflammation of eye.

SIGNS AND SYMPTOMS

  1. Spots in mouth are present several days before the rash come out.
  2. The rash of measles consist of pink brownish blotches spread all over the body.

TREATMENT

There is no specific treatment for measles. Antibiotics are often used to prevent secondary complication.

8. ATHLETES FOOT

It is a disease of skin and nails.

CAUSE

It is caused by fungus belonging to the dermatophytes group. The disease spread by direct person to person contact or by infected objects like towels. Some fungal infections are spread by animals such as cat and dogs.

SIGNS AND SYMPTOMS

  1. Toes get infected and there is itching between the toes.
  2. The skin starts peeling and cracking.
  3. The nails get infected becoming yellow, thick and brittle.

PRECAUTIONS

  1. Keep the feet dry.
  2. A physician should be consulted.

9. RING WORMS

CAUSE

This is an infection caused by a group of fungi belonging to the genus trichophyton. The fungi causing this disease are collectively known as dermatophytes.

MODE OF ACTION

The fungi on attacking the skin cause localized lesions in the skin. Lesions assume circular form. Some dermatophytes infect the hair follicles, hairs and nails.

CARE

It can be cared by external application of certain fungicide ointments.

10. MALARIA

CAUSE

Malaria is the disease caused by protozoan called plasmodium. It is transferred into human blood by mosquitoes.

SYMPTOMS

  1. Patient feels very cold.
  2. Body temperature is above 37° C.
  3. Attack is accompanied by nausea and headache.

PRECAUTIONS

This disease can be prevented by spraying kerosene oil and DDT on top of the water to kill mosquitoes.

CURE

This disease is treated by Quinine.

USEFUL ASPECTS OF MICROORGANISMS

There are many useful applications of microorganisms.

  1. Microorganisms are used for production of yogurt, cheese, pickles, beer and wine.
  2. Many antibiotics are obtained from some microorganisms for the treatment of disease. E.g., penicillium streptomycin.
  3. They are used in production of vaccines.
  4. Some of the organisms produce vitamin B12.
  5. They increase soil fertility.
  6. They decompose dead organic matter.
  7. Some bacteria are used to produce hormones as human insulin.
  8. Microorganisms are used to produce antibodies on commercial scale for specific disease such as cancer.

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